Peach Trifle Recipes

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

Steps:

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

Steps:

• Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
• Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.

Steps:

• To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
• Cook, stirring constantly over medium heat until thickened.
• Remove from heat and stir in the vanilla.
• Place wax paper directly on surface to prevent a skin forming,cool.
• To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
• Pierce the cakes with a fork.
• Sprinkle 1/2 combined liqueurs and juice over sponge cake.
• Cover with 1/2 chopped peaches.
• Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
• Repeat layers.
• Top with whipped cream.
• Decorate with sliced peaches& almonds.